2 to 3 stems of fresh thyme and tie together so you can remove stems before finishing your chowder

5 cups of your corn stock

Simmer above until potatoes are tender. Remove bundle of Thyme and about ¼ of mixture. You need to blend the ¼ of the mixture to use as your thickener, instead of using flour. That will make it gluten-free.

Add ¾ cups of heavy cream or half & half. Sprinkle with coarse ground black pepper. I always fry up several pieces of Board’s Head Pancetta (gluten-free) to top the chowder. Seve while hot. You can add grated g-free cheese, or your special hot sauce but I love to add Amy’s g-free ketchup to the top. This is so good!

If you don’t want to make your own stock and still stay gluten-free buy a bag of Frontier gluten-free “Illinois Prairie Corn Chowder” mix. All you add to this is your white potatoes, 8 cups of Pacific National Chicken broth –g-free or vegetable broth g-free if you want to stay meat free, 2 cups of heavy cream ( I use 1 cup of heavy cream and 1 cup of half & half), and 2 to 3 ears of corn cut off the cob

Frontier makes several hearty g-free soup mixes. They are all dried with no salt or preservatives. So now you have 2 corn chowders to try! Like my blog and more recipes will follow!